Carla Hall’s cranberry white chocolate oatmeal cookie recipe

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For the second day of 12 days of cookies“Good Morning America” ​​has tapped celebrity chef — and versatile culinary ray of sunshine — Carla Hall.

Hall joined “GMA” to show Gio Benitez how to make his Cranberry White Chocolate Oatmeal Cookies.

See the full recipe below.

Cranberry White Chocolate Oatmeal Cookies

PHOTO: Two cooling racks filled with Carla Hall's White Chocolate Cranberry Oatmeal Cookies.

Carla Room

Two cooling racks filled with Carla Hall White Chocolate Cranberry Oatmeal Cookies.

2 1/2 cups all-purpose flour

2 teaspoons of yeast

1 1/4 teaspoons cinnamon

12 ounces unsalted butter, room temperature

1 3/4 cups granulated sugar

2 teaspoons vanilla extract

4 1/2 cups old fashioned rolled oats (NOT quick oats)

1 1/2 cup dried cranberries

1 1/2 cups white chocolate chips

Combine flour, baking powder, salt, cinnamon, baking soda and nutmeg. Put aside.

Cream butter and both sugars until combined; add the eggs and vanilla and mix for 2 minutes. Stir in flour mixture, a little at a time, until blended, but not overworked.

Add rolled oats, dried cranberries and white chocolate; mix well to distribute.

Pour the batter into a gallon-sized resealable bag and flatten the batter to completely fill the bag. Refrigerate dough for at least 1 hour to chill butter or freeze for up to 3 months.

Remove from refrigerator and carefully remove dough from bags. Cut into 1/2-inch cubes, or desired cube size, and place on parchment-lined baking sheets.

Bake the cookies in a preheated 350 F oven until the cookies are lightly browned, 8 to 10 minutes (depending on size), but still soft in the center if lightly pressed.

Let the cookies cool on a baking sheet for 5 minutes, then transfer to a cooling rack.

Store cookies in an airtight container.

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